Directions

In a large bowl, cream the butter or margarine. Add brown sugar, sugar, allspice and nutmeg; beat until light and fluffy. Mix in eggs and vanilla extract. Add 1/3 of the dry ingredients to the butter mixture; mix well. Add the sour cream; mix well. Add another 1/3 of the dry ingredients; mix well. Add half of the bananas; mix well. Repeat with remaining 1/3 of the dry ingredients and remaining bananas. Pour batter into prepared pans.

Bake until cake tests done, about 30 minutes. Let it cool in the pan for 5 minutes, and then turn onto wire rack to cool. Frost with Allspice Cream Cheese Frosting.

Most Helpful Positive Review

Most Helpful Critical Review

Apr 08, 2011

I didn't like the texture of this cake. It wasn't fluffy like cake. It was rather dense. I didn't care for the oats in a cake but if this were a bread it would be fine. I used the amount of spices called for and still found the cake bland. I topped it with Cream Cheese Frosting II found on this website, and with sliced fresh strawberries on top it was good when not considering the heaviness of the cake. I won't make this cake again.

Excellent, forgiving recipe. I was halfway through making this when I discovered that the two big bananas I had the day before had mysteriously become just one. Not wanting to have to go to the grocery store, I used 1/2 cup pureed, cooked sweet potato in place of the other banana. The cake came out FABULOUS, with a mere hint of banana taste, making this perfect for those who think they don't like banana cake. I added 1 tsp cinnamon, because it complements the flavor of banana anything. I used dark brown sugar, as well, since that was all I had. In a 10-cup bundt pan, it took 50 minutes to bake completely. I glazed it with a cream cheese glaze (1 Tb softened butter, 4 oz softened cream cheese, 2 cups powdered sugar, 1/2 tsp vanilla and 1 Tb milk.) It came out tremendously moist, and received rave reviews. Thank you for a wonderful recipe!

The taste was great...I didn't think the allspice overpowered at all. Two aspects that I didn't care for: the crust on mine was rather thick/tough...more like a bread than a cake; AND even though I put the oats in a food processor to break them down just a bit, they DID seem to be a bit much in the texture department.
I would make this again but leave out the oats.
(and FYI, a cup of banana equals two bananas)

I'm so glad I found this recipe. This recipe helped my terminally ill cancer friend going thru chemo. Everything tasted like chemicals EXCEPT she would eat a piece of this and then she was able to eat her other food. Feeding tube was then removed!!! Thanks!

While making this cake I acadentally put in cream cheese instead of sour cream.It still turned out wonderful!Moist and dense.
Im gonna make it again with sr. crm. and mabey put some walnuts and rasins in it. YUMMY! You must use the allspice crm. cheese frosting.

The best banana cake I have ever had. More like a loaf cake than a traditional cake. I made it in a bundt pan and frosted it with a vanila glaze. AMAZING!!!!! Made it yesterday and it's gone today! Can't wait for more banana's to ripen!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.